A hydrocolloid known for its ability to improve texture and stability across multiple applications.

• Increases gelation speed, ensuring uniform gels
• Shows synergy with other hydrocolloids such as Pectin, Carragenine, Agar, and others

Ideal for mozzarella, fruit jellies, and jams.

INDUSTRIES: ICE CREAM PARLOR, JAMS, MARMALADES, SAUCES, SWEETS, DRESSINGS, SOUPS, PUREE, FORMULATORS